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Defrost and clean duck with salt and water
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Cut off the duck head, cut open stomach and take out internal organs
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Slice duck by thighs to make it easier to cook
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Marinate duck with salt, pepper, and minced shallots
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Add duck and parts to boiling water, use just enough water to just cover the duck
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Peel and smash ginger, add to pot
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Boil duck on medium or low heat with the cover on, want a light boil for a total of 1 hour
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Periodically skim off foam and remove clumps
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Can check on status by stabbing chicken in breast/thigh with chopstick and ensuring there are no red streaks
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Take out duck and cut up the meaty parts, put bony parts back into broth
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Maintain a slow boil of broth, add chicken broth to desired level and add wonton soup base
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Adjust broth to taste, should taste salty
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Slice bamboo shoots into strips and clean
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Blanche bamboo strips
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Add bamboo into broth
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Cut up duck and refrigerate
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Serve bun with duck, green onions, cilantro, broth, and nuoc mam pha with ginger
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